Type what you have

Ingredients

• ✓ granulated sugar
• vanilla ice cream
• egg yolk

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ granulated sugar
• strawberry
• buttermilk

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ granulated sugar
• almond milk
• jasmine rice
• salt
• vanilla extract

Instructions

1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Ingredients

• ✓ granulated sugar
• egg white
• cream of tartar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ granulated sugar
• bittersweet chocolate
• butter
• egg
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
2. 2 Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
3. 3 Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
4. 4 Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

By Chateau Ste Michelle

Ingredients

• ✓ granulated sugar
• butter
• white sugar
• almond extract
• all-purpose flour

Instructions

1. 1 Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy. Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Lightly sprinkle some white sugar on work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
4. 4 Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. Sprinkle or roll cookies in granulated sugar while still warm, then cool completely on a wire rack. Store in an air-tight container.

By ROBIN JOYE

Ingredients

• ✓ granulated sugar
• baking spray
• hot cocoa mix
• margarine
• milk
• buttermilk biscuit
• dairy whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• confectioners' sugar
• cornstarch
• egg white
• cream of tartar
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
2. 2 Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
3. 3 Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
4. 4 In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
5. 5 Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
6. 6 Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
7. 7 No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ granulated sugar
• egg yolk
• cornstarch
• evaporated milk
• milk
• white chocolate chip
• orange rind
• berry

Instructions

1. 1 In a large heat-proof bowl, gently whisk egg yolks; set aside.
2. 2 In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
3. 3 Whisk in 1 1/2 cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
4. 4 Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries
5. 5 Garnish with fresh berries.

By Egg Farmers of Ontario

Ingredients

• ✓ granulated sugar
• butter
• egg
• vanilla extract
• kosher salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Combine butter and sugar in a stand mixer and beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of the mixing bowl once or twice. Add egg, vanilla, and salt; beat until well-incorporated, about 30 seconds. Reduce mixer speed to low and gradually add flour, beating on low until just combined, about 1 minute.
2. 2 Divide dough in half, and flatten each half into a 1/2-inch-thick disk. (Disks will be about 12.5 oz. each.) Wrap each disk in plastic wrap, and chill until firm, at least 30 minutes or up to 2 days.
3. 3 Line two baking sheets with parchment paper; set aside.
4. 4 Working with one disk at a time, roll dough on a lightly floured surface to 1/4-inch thickness. If desired, prick the dough with a docking tool or run over the dough with an embossed rolling pin to create a decorative texture. If you do not have a docking or decorating tool, use a meat mallet to emboss the dough: apply the mallet textured-side down and lightly tap the center of the smooth side with the heel of your hand, and repeat, being sure to line up decorative scores.
5. 5 Cut out rounds with a 2-inch round cutter. Place rounds 1-inch apart on the prepared baking sheets. Repeat with second dough disk, then gather all dough scraps and discard.
6. 6 Using a 1/2-inch cutter or piping tip, cut out and remove the center of each dough round to create a donut shape. Reserve any extra dough for another use. Chill cut-out cookies until firm, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake cookies, one sheet at a time, in the preheated oven until edges begin to brown, about 12 minutes. Cool cookies on the baking sheet for 10 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat with second baking sheet.
9. 9 Place chocolate in a medium microwave-safe bowl. Microwave on HIGH until melted, about 2 minutes, stopping to stir every 30 seconds. Transfer 1/4 cup of the chocolate to a piping bag and cut a 1/8-inch hole at the end. Place wire rack over a parchment lined baking sheet.
10. 10 Pipe four stripes across the top of each cookie. Dip the base of each cookie into the bowl of melted chocolate, scraping the excess off on the side of the bowl. Place chocolate-side down on a clean parchment-lined baking sheet. Chill until chocolate is set, about 10 minutes.
11. 11 Store cookies in an airtight container in the refrigerator for up to 4 days.

By Nicole Hopper

Ingredients

• ✓ granulated sugar
• cooking spray
• whipped topping
• egg beater
• red velvet cake mix
• cream cheese
• whipped topping

Instructions

1. 1 For cakes, spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together 2 cups Reddi-wip, Egg Beaters, and cake mix in medium bowl. Place half of batter in each mug. Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set.
2. 2 For frosting, stir together cream cheese spread, 2 servings Reddi-wip and sugar in small bowl until blended. Invert each cake onto a plate; top each with half of the frosting.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• cooking spray
• evaporated milk
• butter
• margarine
• peanut butter
• marshmallow creme
• vanilla

Instructions

1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
4. 4 Spread into the prepared pan. Cool.
5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Ingredients

• ✓ granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ granulated sugar
• evaporated milk
• butter
• margarine
• salt
• marshmallow
• semi-sweet chocolate morsel
• pecan
• vanilla extract

Instructions

1. 1 Line an 8-inch-square baking pan with aluminum foil.
2. 2 Combine sugar, evaporated milk, butter, and salt in a medium, heavy-duty saucepan over medium heat; bring to a full rolling boil, stirring constantly. Boil, stirring constantly, 4 to 5 minutes. Remove from heat.
3. 3 Stir in marshmallows, chocolate morsels, pecans, and vanilla extract, stirring vigorously until marshmallows melted, about 1 minute. Pour into prepared baking pan; refrigerate until firm, about 2 hours. Lift from pan; remove foil. Cut into pieces.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• all-purpose flour
• butter
• heavy cream
• butter
• confectioners' sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Mix flour and 1 cup butter thoroughly. Stir in whipping cream and mix well. Chill for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll dough 1/8-inch thick on a lightly floured board. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on an un-greased baking sheet. Prick in 4 places with a fork.
4. 4 Bake in the preheated oven for 7 to 9 minutes.
5. 5 Meanwhile, make the filling: Blend 1/4 cup soft butter, confectioners' sugar, egg yolk, and vanilla.
6. 6 Put two cooled cookies together with filling.

By Donna

Ingredients

• ✓ granulated sugar
• peach
• raspberry
• white sugar
• all-purpose flour
• cinnamon
• pie crust
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place peaches and berries in a colander for about 15 minutes to drain any excess liquid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon.
3. 3 Place one pastry into the bottom of a 9-inch pie pan. Pour fruit filling into pastry, dot with butter, and top with remaining pastry. Cut vents in top pastry and sprinkle with coarse sugar.
4. 4 Bake in the preheated oven until crust is golden brown, about 45 minutes.

By BARNBABE13

Ingredients

• ✓ granulated sugar
• egg
• all-purpose flour
• brown sugar
• butter
• semi-sweet chocolate morsel
• nut
• pie crust
• whipped cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat eggs in a large mixing bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar until combined. Beat in butter until smooth. Stir in chocolate morsels and chopped nuts. Spoon mixture into pie shell.
3. 3 Bake in the preheated oven until a knife inserted halfway between the edge and center comes out clean, 55 to 60 minutes. Cool on a wire rack. Serve warm with whipped cream.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• cream cheese
• egg
• vanilla
• lemon juice
• red velvet cake mix
• water
• vegetable oil
• egg
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
2. 2 Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
3. 3 Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
4. 4 Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
5. 5 Store covered in refrigerator.
6. 6 Garnish with powdered sugar, if desired.

By Duncan HinesR Canada

Ingredients

• ✓ granulated sugar
• confectioners sugar
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• cream of tartar

Instructions

1. 1 Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
2. 2 Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.

By Sarah

Ingredients

• ✓ granulated sugar
• butter
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• cream of tartar

Instructions

1. 1 In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
3. 3 Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Pat

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• maple syrup
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Sift flour, baking soda, and salt into a bowl.
3. 3 Cream butter and brown sugar in a large bowl with an electric mixer. Mix in maple syrup, egg, and vanilla until well blended. Mix in flour mixture until well blended.
4. 4 Shape dough into 1-inch balls. Fill two cookie sheets with balls, 2 inches apart. Flatten slightly with the bottom of a glass. Sprinkle each cookie with some of the remaining sugar.
5. 5 Bake in the preheated oven until golden, 8 to 10 minutes. Transfer to wire racks to cool. Repeat to bake remaining cookies.

By Craig Gund

Ingredients

• ✓ granulated sugar
• ghee
• clarified butter
• cinnamon
• salt
• phyllo dough
• milk
• heavy cream
• egg
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
2. 2 Combine sugar, cinnamon, and salt in a small bowl.
3. 3 Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
4. 4 Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
5. 5 Sprinkle 2 tablespoons of the spiced sugar mixture on top.
6. 6 Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
7. 7 While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
8. 8 Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
9. 9 Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ granulated sugar
• dark chocolate morsel
• butter
• water
• egg
• vanilla extract
• all-purpose flour
• salt
• metal cookie cutter
• heavy cream
• dark chocolate morsel

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
2. 2 Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
3. 3 Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
4. 4 For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• apple
• water
• cooking starch
• cinnamon
• nutmeg
• apple juice
• water
• lemon juice
• jar
• lid
• band

Instructions

1. 1 Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. 2 Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
3. 3 Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
4. 4 Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. 5 Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

By Ball

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• vanilla extract
• egg
• mint filled morsel
• nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking soda, and salt in a small bowl. Beat butter, white sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls® morsels and nuts.
3. 3 Drop by rounded tablespoon onto ungreased baking sheets. Bake until golden brown, 9 to 11 minutes. Cool on baking sheets for 2 minutes, then move to wire racks to cool completely.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• egg
• vanilla extract
• bittersweet baking chip
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir flour, baking soda, and salt together in a bowl.
3. 3 Combine butter and both sugars in a large mixing bowl; beat with an electric mixer at medium speed until creamy and light in color. Beat in eggs, one at a time, until combined. Add vanilla and mix on low speed until incorporated.
4. 4 Gradually blend flour mixture into butter mixture. Stir in chocolate chips and walnuts. Drop by tablespoonfuls onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By Ghirardelli

Ingredients

• ✓ granulated sugar
• all-purpose flour
• poppy seed
• baking powder
• salt
• butter
• white sugar
• egg
• lemon zest
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Stir together the flour, poppy seeds, baking powder, and salt.
3. 3 Beat butter and sugar together in a medium bowl until light and fluffy; beat in egg yolk, lemon zest, and lemon juice. Fold in flour mixture and mix well.
4. 4 Divide dough in half and roll each half out on a lightly floured surface until 1/8- to 1/4-inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush the tops of cookies with beaten egg white and sprinkle with white sugar.
5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.

By Alex

Ingredients

• ✓ granulated sugar
• water
• salt
• quinoa
• coconut milk
• egg
• lime juice
• lime zest
• vanilla extract
• coconut whipped cream
• mango
• coconut

Instructions

1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ granulated sugar
• devil's food cake mix
• water
• egg
• vegetable oil
• cream cheese
• milk
• vanilla pudding
• powdered sugar
• whipped topping
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 2 1/2-quart oven-proof bowl; scrape sides of the bowl and set aside.
3. 3 Beat cream cheese, sugar, and remaining 1 egg in a mixing bowl until combined; spoon into center of cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
5. 5 Cool cake in the bowl for 10 minutes. Loosen cake from the bowl using a knife; invert onto a wire rack and let cool completely.
6. 6 Meanwhile, whisk milk, pudding mix, and confectioners' sugar together in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
7. 7 Place cake on a serving plate. Frost with chilled pudding mixture; cover with coconut. Keep cake refrigerated.

By Kraft